Soups & Stews > Slow Cooker Soups & Stews > Slow Cooker Beef Stew > Classic Slow Cooker Beef Stew Recipe

Classic Slow Cooker Beef Stew

Enjoy a hearty and comforting classic beef stew, slow-cooked to perfection. This recipe is packed with tender beef, savory vegetables, and a rich, flavorful broth, all prepared effortlessly in your slow cooker.

Prep Time
20 minutes
Cook Time
6-8 hours on low, or 3-4 hours on high
Servings
6-8 servings
Ingredients
  • 2 lbs Beef Stew Meat
  • 1/4 cup All-Purpose Flour
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Olive Oil
  • 1 medium, chopped Yellow Onion
  • 3 medium, chopped Carrots
  • 2 chopped Celery Stalks
  • 2 cloves, minced Garlic
  • 4 cups Beef Broth
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 1.5 lbs, Yukon gold or Russet, peeled and cubed Potatoes
  • 1 cup Frozen Peas

Prepare the Beef

In a large bowl, toss the beef stew meat with flour, salt, and pepper until evenly coated. This helps to create a slight crust and thicken the stew.

Sear the Beef

Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Searing adds depth of flavor to the stew. Avoid overcrowding the pan; work in batches to ensure proper browning. Remove the beef from the skillet and set aside.

Sauté the Vegetables

Add the chopped onion, carrots, and celery to the skillet and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Deglaze the Pan

Pour a small amount of beef broth into the skillet and scrape up any browned bits from the bottom of the pan. This adds extra flavor to the stew.

Combine Ingredients in Slow Cooker

Transfer the sautéed vegetables and the browned beef to the slow cooker. Add the remaining beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Stir to combine.

Slow Cook

Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender. Check the stew halfway through cooking time and stir. If the stew seems too thick, add a little more beef broth.

Add Potatoes and Peas

During the last hour of cooking, add the cubed potatoes to the slow cooker. Cook until the potatoes are tender. Stir in the frozen peas during the last 15 minutes of cooking. Remove the bay leaf before serving.

Serve

Serve the slow cooker beef stew hot. Garnish with fresh parsley, if desired. Enjoy with crusty bread for dipping.

Nutrition Facts Estimated per 100g of product

Note: Nutrition information is an estimate and can vary based on specific ingredients and cooking methods.
Calories: Approximately 90-120
Protein: 8-10g
Fat: 4-6g
Carbohydrates: 6-8g

Other Considerations for Nutrition

For a lower sodium option, use low-sodium beef broth. To increase the vegetable content, add more carrots, celery, or other vegetables of your choice. You can also substitute sweet potatoes for regular potatoes for a different flavor profile.

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FAQ

  • Can I use a different cut of beef?

    Yes, chuck roast is a good alternative to beef stew meat. Cut it into 1-inch cubes before searing.
  • Can I add other vegetables?

    Absolutely! Mushrooms, parsnips, or turnips would be great additions to this stew.
  • Can I freeze the leftover stew?

    Yes, allow the stew to cool completely before transferring it to an airtight container and freezing for up to 3 months. Reheat thoroughly before serving.
  • Can I make this on the stovetop?

    Yes, sear the beef and sauté the vegetables as instructed. Then combine all ingredients in a large pot or Dutch oven. Bring to a simmer, cover, and cook for 2-3 hours, or until the beef is very tender.